This week at the market cherries were on sale for $1.99 a pound. We don’t exactly grow many cherries in New England, so they’re rarely cheap. I’ve never cooked with them before, either, so this was a first for me. I picked up a bag that ended up being well over 2 pounds (whoops), took them home and promptly started baking.
Outside of cherry pie, I’ve heard rave reviews over the years of a mysterious dish known as a clafoutis. A little googling yielded a recipe from joyofbaking.com that I decided to run with. I made the batter and separated about a pound of cherries from the rest of the bag, washed, stemmed, and pitted them (you’ll want an apron for this–I had cherry juice everywhere). Once you get through that step, the rest of the clafoutis is very easy to make. It tastes a lot like a dutch baby–a baked, eggy pancake–stuffed with oodles of cherries. It’s delicious. The recipe said to serve it immediately, but we had it after dinner and have continued to enjoy it cold all week.
So, in a food processor or mixer, whir together:
1/2 c flour
1/4 t salt
2 T sugar
3/4 c milk
1/2 t vanilla
Preheat the oven to 425 and let the batter sit while you do the cherries up.
Then, in the pan you’ll be baking in (a 9 or 10 inch skillet or baking pan), over medium heat, melt a tablespoon of unsalted butter. Add cherries and cook, 2-3 minutes. Add 2 T of sugar, and cook, 1-2 minutes. Pour batter over cherries and pop into preheated oven. Delicious! Easy! Cherries! Now I need to figure out what to do with the rest of them.
We ate our clafoutis with a spinach calzone dinner–more on that later.